Bacon-Egg Spaghetti

6

"A cheesy creamy sauce for spaghetti with bacon and mushrooms."

Ingredients

{{adjustedServings}} servings 515 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
  3. Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
  4. Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.
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Reviews

6
  1. 8 Ratings

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I changed a few things when making this:i fried the mushrooms, scrambled the eggs and grilled the bacon all separatly before putting them all together with the cooked spaghetti, then added the c...

I didn't use mushrooms, cause I don't like them, but it was Pretty good, a little heavy and sticky.

added green pepper and onion for a little extra flavor. Very satisfying.